The Hideaway Tome

I’ve deciphered the text of what is apparently the most popular tome in the hideaway. Unlike Harpocrates’ and Vivian’s tomes, I was able to make out the contents without too much squinting. I’d expected it to be on something related to herblore or medicine, since I first noticed Rodrigue reading it in CH35, but it seems more like the sort of book Yvan ought to be reading (it’s that, as well)...and perhaps explains why the kitchen aide wasn’t terribly put off by the outlandish recipes in Valisthea-A Culinary Pilgrimage.

This is the book that sits on the counter beside Gaute at the old hideaway, the book the Studious Bearer and the Studious Soul are reading in CH08, the book Yvan is reading in SQ29, the book Clarisse, Edita, Vera, and Kalina (formerly NO NAME) are reading in CH32, the book Shirleigh and Rodrigue are reading in CH35, the book an unnamed NPC, Samson the Cursebreaker, and Edita are reading in CH38, the book an Undying acolyte is reading in Tabor in CH39...and the one Gav is reading in CH32 when he’s supposedly looking into information on frost wolves and Torgal (lol). The one variance is which recipe appears on which page.

_{n.b. All spellings and punctuation have been maintained.}

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To dres a Chocobo’s Head curiously

One must bone it and hollow it and clean it in fresh spring water thrice afore leaving to dry for no less than a sennight. Take five or six sweetbreads of the nutkin, half a bushell of artichoke bottoms, two chocobo eggs, and a crock of sour’d creame and fill the head to brimming, having seen care to sew the eyen shut and seal the beake with a payste of sunset flour and water. To this add a race of ginger, two blades of mace, and a collar of day-old brawn. Set forelocks down in a brick oven and have your Bearer apply mild heat to the stuwe so as not to char the feathers, while stirring widdershins to thicken. Cool with crystal until styff. Serve forelocks-up on a bed of savoys or buttered Ghysahl greenes.

_{Notes:
*a sennight = (archaic) seven nights, a week
*afore = (archaic) before
*nutkin → creature featured in FFXIV
*crock → an earthenware pot, jar, or other container
*seen care = taken care
*eyen = (archaic) eyes
*sunset flour → Likely an allusion to the sunset wheat flour in FFXIV.
*a race of ginger → Historically, the word ‘race’ was sometimes used to describe different types or breeds of plants, animals, or even products (like wines or fruits), based on their specific origin or characteristic traits. So, a ‘race of ginger’ could be seen as a culinary or horticultural term denoting a specific variety of ginger with unique qualities. The Japanese translation in LOGOS has this as ‘ginger root’ or ‘stem ginger.’
*collar → A presentation or decoration in certain complex dishes, such as roasts, where a collar of dough, pastry, or vegetables would enhance the dish.
*brawn → an alternate spelling of “brown,” a.k.a. a dark-colored broth or pottage common in medieval times made from long-cooked meats, often rich in flavor due to roasting or browning of ingredients.
*widdershins = counterclockwise
*savoys → a type of cabbage}

_{Alternate Spellings:
*dres = dress
*bushell = bushel
*sour’d creame = sour cream
*beake = beak
*payste = paste
*stuwe = stew
*styff = stiff
*greenes = greens}

LOGOSの121ページに下記の和訳が載せられています：

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チョコボの頭の詰め物

骨を抜いて中を空にしたら、きれいな湧き水で３度洗い、少なくとも一週間ほど乾燥させる。ナッツイーターの胸腺（５〜６個）、アーティチョークの花芯（半乾量）、チョコボの卵（2個）、サワークリーム（1壺）を頭いっぱいに詰める。目は事前に縫って閉じておき、嘴もまた小麦粉と水でつくった練り粉で固定しておく。これに生姜の根と、ナツメグの仮種皮（2個）、1日寝かせた頭の肉を入れる。額を下にして煉瓦の竈に入れ、ベアラーに中火で温めさせる。羽根が焦げないよう注意しながら、とろみが出るまで左回りにかき回したのち、固まるまでクリスタルで冷やす。サボイキャベツ、またはバターをかけたギサールの野菜を敷いた皿に立てて、食卓に出す。

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To Stuwe Landbird

Take four legges of a younge chocobo, clear the knuckles, remove the swerds, and beat them sound with the butt of a paring knife ’til as soft as Phoenix down. Soak in aurochs creame and cracked pepper corne for one day and one night. Pat dry and sprinkle generously with bay salt and citrus peele cut very fine. Wrap in leaves of Gysahl and place in a deep cauldron with onions and gil buns, then cover with stocke taken from feet of the slayne birde. Set it to flame ’til soup is reduced by halfe. Add butter and a quarter cuppe of white wine and reduce soup once more by halfe. Discarde leaves and serve with jade pease pudding or with flatbread in the style of the Dhalmeks.

_{Notes:
*swerds → (archaic) swords, here referring to talons, I assume.
*aurochs → an extinct species of bovine, considered to be the wild ancestor of modern domestic cattle. It might also be a nod to the Besaid Aurochs of FFX.
*gil buns → mushrooms featured in FFXIV
*jade pease pudding → green pea pudding (in the British sense)}

_{Alternate Spellings:
*stuwe = stew
*legges = legs
*younge = young
*creame = cream
*pepper corne = pepper corn
*peele = peel
*stocke = stock
*slayne birde = slain bird
*halfe = half
*cuppe = cup
*discarde = discard}

LOGOSの121ページに下記の和訳が載せられています：

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チョコボの煮込み

チョコボの若鳥の脚を4本用意し、脂の関節と爪を取り除いたら、果物ナイフの底でフェニックスの羽毛くらいの柔らかさになるまでよく叩く。オーロックスの脂と砕いた胡椒の実浸たし、一昼夜置く。軽く叩いて水気を切ったら、天日塩と細かく切った柑橘類の皮をたっぷりと振りかける。ギサールの葉で包み、タマネギやキノコとともに深鍋に入れたら、別途チョコボの足で取った煮出し汁に浸たす。嵩が半分になるまで火にかけ続ける。バターと4分の1杯の白ワインを足したら、嵩がさらに半分になるまで煮込む。葉を取り除き、翡翠豆のプディングとともに食卓に出す。または平パンを添えることで、ダルメキア風に楽しむこともできる。

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